Ingredients

Group 1
Ingredient
KG
Weight (%)
Pink Salmon
0.400
100
Total Weight: 0.400
Group 2
Ingredient
KG
Weight (%)
Brown Sugar
0.050
100
BAKELS FERMDOR SMOKED
0.030
60
Crushed Peppercorn
0.003
6
Salt
0.005
10
Total Weight: 0.088
Group 3
Ingredient
KG
Weight (%)
Fresh Milk
0.400
100
BAKELS DAIRY BLEND
0.020
5
All Purpose Flour
0.010
2.5
BAKELS FERMDOR SMOKED
0.012
3
Total Weight: 0.442
Group 4
Ingredient
KG
Weight (%)
White Onion
0.015
-
Capers
0.020
-
Spinach
0.015
-
Black Pepper
0.003
-
Salt
0.003
-
Total Weight: 0.056
Group 5
Ingredient
KG
Weight (%)
Mozzarella Cheese
0.200
-
Total Weight: 0.200
Group 6
Ingredient
KG
Weight (%)
Tortilla Wrapper
0.270
-
Total Weight: 0.270

Method

How to do it:

Dry Brine:
1. Mix all Group 2 ingredients.
2. Rub onto both sides of salmon fillet. Cover completely.
3. Brine for about 8 hours in the fridge.

White Sauce:
1. To make a roux, melt butter in a sauce pan, then add all purpose flour until cooked.
2. Add a dash of Fermdor Smoked.
3. Pour in fresh milk.
4. Continue stirring and simmer for about 10 minutes.

Assembly:
1. Brush tortilla with olive oil and pre-bake in muffin pan until light brown in color.
2. Sauté butter, onion and garlic.
3. Add capers and spinach.
4. Add brined salmon (cubed) and cook until seared.
5. Put prepared salmon filling in pre-baked tortilla cups.
6. Top with white sauce and mozzarella cheese.
7. Bake for 180°C until golden brown in color.
8. Serve hot, with a lemon wedge and parsley.

Yield

80 g / 18 pcs (4 ounce)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Pink Salmon
0.400
100
Total Weight: 0.400
Group 2
Ingredient
KG
Weight (%)
Brown Sugar
0.050
100
BAKELS FERMDOR SMOKED
0.030
60
Crushed Peppercorn
0.003
6
Salt
0.005
10
Total Weight: 0.088
Group 3
Ingredient
KG
Weight (%)
Fresh Milk
0.400
100
BAKELS DAIRY BLEND
0.020
5
All Purpose Flour
0.010
2.5
BAKELS FERMDOR SMOKED
0.012
3
Total Weight: 0.442
Group 4
Ingredient
KG
Weight (%)
White Onion
0.015
-
Capers
0.020
-
Spinach
0.015
-
Black Pepper
0.003
-
Salt
0.003
-
Total Weight: 0.056
Group 5
Ingredient
KG
Weight (%)
Mozzarella Cheese
0.200
-
Total Weight: 0.200
Group 6
Ingredient
KG
Weight (%)
Tortilla Wrapper
0.270
-
Total Weight: 0.270

Method

How to do it:

Dry Brine:
1. Mix all Group 2 ingredients.
2. Rub onto both sides of salmon fillet. Cover completely.
3. Brine for about 8 hours in the fridge.

White Sauce:
1. To make a roux, melt butter in a sauce pan, then add all purpose flour until cooked.
2. Add a dash of Fermdor Smoked.
3. Pour in fresh milk.
4. Continue stirring and simmer for about 10 minutes.

Assembly:
1. Brush tortilla with olive oil and pre-bake in muffin pan until light brown in color.
2. Sauté butter, onion and garlic.
3. Add capers and spinach.
4. Add brined salmon (cubed) and cook until seared.
5. Put prepared salmon filling in pre-baked tortilla cups.
6. Top with white sauce and mozzarella cheese.
7. Bake for 180°C until golden brown in color.
8. Serve hot, with a lemon wedge and parsley.

Display Conditions

Display Conditions

Room Temperature

Finished Product

Finished Product

Tortilla